Morning Glow Middle Eastern Breakfast Bowl

Allergens

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Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 2 cups chopped kale
• 1/2 cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 1 avocado, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, zested and juiced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa and chickpeas.
2. Add the kale, cucumber, cherry tomatoes, Kalamata olives, and half of the avocado.
3. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Garnish with the remaining avocado, parsley, and mint.

Chef’s Insight

This recipe is inspired by the flavors of a traditional Middle Eastern shawarma wrap, but with a healthy twist for those following a Paleo diet.

Notes

Adjust the amount of lemon juice or olive oil according to your taste preferences.